In an effort to use up leftover chicken in the refrigerator, I decided to make a chicken salad. I intended to make my mom’s wonderful recipe, but found that I was missing some key ingredients from it. So, I started to modify the recipe to use up the ingredients I had in the kitchen and accommodate the gluten-free diet, too. By the time I was done tweaking, it was nothing like the salad my mom used to make. It turned out just as good, but with a completely different taste. It made a tasty chicken salad sandwich (on gluten-free bread, of course), but was also great just served on green leaf lettuce.

To toast the pine nuts, place in a small dry skillet over medium-low heat. Using a spoon or spatula, push them around in the skillet for about five minutes – just until they’re golden and fragrant. Don’t walk away, they can burn quickly if the heat gets too high.

This is best after chilling in the refrigerator overnight, so go ahead and mix it all up the day before. However, to keep the pine nuts a little crispier, you may want to wait until just before serving to sprinkle on the pine nuts.

The curry I used was very mild. It was the only curry I had left in the pantry, and I used up every last bit. Put it on my grocery list. I’ve never made my own, just bought what I could find in the store. Do you have any recommendations of brands or specific blends of curry you like?

[…] hosted by Manda at Aspargus Thin. Her theme this week is grapes. This weekend I made a very tasty Chicken Salad using grapes and leftover chicken from Boston Market. Thanks to Cheryl at Gluten Free Goodness […]

[…] Macadamia Nuts. I like to add Pine Nuts and Almond slivers to green beans or salads like my Chicken Salad and Wild Rice Salad. Last week I made fish sticks using a seasoned mix of almond meal and corn […]

[…] and stems, if present, as they contain a mild toxin. This week, I’m adding jicama to my Chicken Salad, Stir-Fry, Egg Rolls, and Rainbow Apple Salad. But, I did find some recipes with jicama that look […]